Authentic Dried Chile-Pepito Enchilada Sauce

Name: Authentic Dried Chile-Pepito Enchilada Sauce
Prep time: 1 h 10 min
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 12
Cuisine: Mexican
Ingredients: 1 Tbsp agave syrup, or to taste; 12 whole dried ancho chiles; 4 fresh chile de arbol peppers, chopped (wear gloves); 4 large cloves garlic, lightly crushed; 1 teaspoon ground cumin; 1 Tbsp lemon juice, or to taste; 1 onion, coarsely chopped; 1 teaspoon dried Mexican oregano; 158 milliliters hulled green pumpkin seeds; 2 roma (plum) tomatoes, seeded and chopped; 12 servings salt to taste; 1 liters water

Authentic Dried Chile-Pepito Enchilada Sauce might be just the sauce you are searching for. This gluten free and vegan recipe serves 12. One portion of this dish contains around 5g of protein, 4g of fat, and a total of 148 calories. A mixture of roma tomatoes, ancho chiles, ground cumin, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes approximately 1 hour and 10 minutes. This recipe is typical of Mexican cuisine.

Instructions

Bring the water to a boil, and set aside. Rinse and pat the ancho chiles dry, then tear out the stems and cores, and tear open the chiles. Scrape out seeds and veins, leaving the flesh intact. Tear the chiles into 1- to 2-inch pieces.

Ingredients you will need

Ancho Chili Pepper

Chili Pepper

Seeds

Water

Place the ancho pieces, onion, and garlic into a dry cast-iron skillet over medium-high heat, and toast, stirring constantly, until the chiles are fragrant and show browned spots, about 5 minutes. In a small separate skillet over medium heat, toast the ground cumin just until fragrant, 30 seconds to 1 minute. Watch carefully, the cumin will burn easily.

Ingredients you will need

Cumin

Chili Pepper

Garlic

Onion

Toast

Equipment you will use

Frying Pan

Pour the toasted cumin into the skillet with the ancho mixture; pour in the hot water.

Ingredients you will need

Cumin

Water

Equipment you will use

Frying Pan

Bring the mixture to a boil, then reduce heat to a simmer and cook until the ancho peppers are rehydrated and moist and the mixture is reduced, about 15 minutes. Season to taste with salt, agave syrup, and lemon juice.

Ingredients you will need

Agave

Lemon Juice

Peppers

Salt

Remove from heat and let cool for about 15 minutes.

Pour the ancho mixture into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the mixture moving before leaving it on to puree. Stop the blender after about 30 seconds, and add the chile de arbol peppers, pumpkin seeds, oregano, and roma tomatoes. Puree in batches if needed until smooth and thickened.

Ingredients you will need

Arbol Chile

Pumpkin Seeds

Roma Tomato

Oregano

Peppers

Equipment you will use

Kitchen Towels

Blender

Return the blended sauce to the cast-iron skillet, bring to a boil, and reduce heat to a simmer. Cook, stirring often, for about 15 more minutes to blend flavors.

Ingredients you will need

Sauce

Equipment you will use

Frying Pan

Equipment

Frying Pan

Kitchen Towels

Blender

Ingredients

Servings:

1Tbsp

agave syrup, or to taste 12

whole dried ancho chiles 4

fresh chile de arbol peppers, chopped (wear gloves)4large cloves

garlic, lightly crushed 1teaspoon

ground cumin 1Tbsp

lemon juice, or to taste 1

onion, coarsely chopped 1teaspoon

dried Mexican oregano 158milliliters

hulled green pumpkin seeds 2

roma (plum) tomatoes, seeded and chopped 12servings

salt to taste 1liters

water

Recommended wine: Cava, Grenache, Shiraz

Chili works really well with Cava, Grenache, and Shiraz. These juicy reds don't have too much tannin (important for spicy foods), but a sparkling wine like cava can tame the heat even better. You could try Avinyo Cava Brut Reserva. Reviewers quite like it with a 4.4 out of 5 star rating and a price of about 17 dollars per bottle.